Chermoula is one of the signature dishes of North Africa and is most often used as a fragrant marinade for seafood dishes, and it works beautifully with poultry and meat. We love to use it in our chicken tagine. The predominant flavours are garlic, cumin, paprika, coriander, lemon and chilli.
Use Greg Malouf’s Chermoula as a marinade or rub on roasting joints. Add to a stir fry, tagine or stew: after sautéing onions and garlic, add the spice mix and cook gently (high heat will burn it) before adding meat, vegetables or stock. It will keep in the fridge for up to six months so it wont go to waste!